Tuesday, May 12, 2009

A Bialy is like a bagel but it is not boiled and has no hole. We are working on perfecting our bialy for our bagel business.

We hope to open our shop in a couple of months. Our business plan is done. Now we are working on putting together the start-up capital. One of our short term goals is to make and sell Symmetry Sauces at our shop and online. I will keep everyone up to date on our progress. Wish us luck!

Thursday, April 9, 2009

Every Passover it was a tradition in my home, growing up, to have matzo brei for breakfast. Here are the simple instruction for making this tasty meal.

1. Take whole pieces of Matzo. The number of pieces you use depends on how many people you will be serving. I use about 1 1/2 pieces per person.

2. Break matzo into small pieces into bowl.

I use my fist, great for getting out some aggression!

3. Run the bowl of crushed matzo under cold water just enjoy to moisten. Press matzo down into water, to make soggy. Put hand over matzo and tilt bowl over sink to drain excess water.4. Add one egg per serving, kosher salt, and fresh ground pepper,

Monday, April 6, 2009

A quick delicious homemade treat! This recipe was missing the baking powder amount so I added 1 tsp and it seem to work! I also added raisins in half of the dough. This recipe brought to you by the wife of the chef, I like to bake:) This recipe was found on Heavenly Housewife

Serves 12

4 tablespoons of sugar

1/2 teaspoon ground cinnamon

2 cups all purpose (plain) flour

1/2 teaspoon salt

5 tablespoons/ 65g cold butter

80g pitted chopped dates

2 eggs

1/3 cup/ 90ml milk

Preaheat oven to 425F/220C.

Combine 2 tablespoons of sugar with 1/2 teaspoon of cinnamon. Mix well and put aside. This will top the finished scones.

In food processor, combine butter with flour, 2 tablespoons of sugar, baking powder and salt. Empty this mixture into a large bowl.

In a separate small bowl. Whisk eggs and milk together. Reserve about 1 tablespoon of this mixture for glazing the scones.

Stir the rest of this mixture into the dry ingredients and knead on a well floured surface. Roll out dough and cut. I like my scones to be circular, so I am using a biscuit cutter, but I know that in America people are partial to triangular shapes, so whatever suits you. This dough should make 12 scones, but this may vary a bit.

About Chef Christopher

Chef Christopher is a graduate from the Culinary Institute of America in Hyde Park, New York. He has worked in some of the finest restaurants in New York City, including Tavern on the Green, Sign of the Dove, and Arizona 206.

About Symmetry Sauces

Symmetry Sauces are gourmet sauces made with the freshest ingredients. They are perfectly balanced, by the skillful palette of Chef Christopher. Add A dash of Symmetry Sauce to any meal for a delightful culinary experience!